Potato Salad Dressing I

    15 mins

    This will add zip to your spud salad. Mix this dressing with an equal part creamy salad dressing.

    9 people made this

    Makes: 16 servings

    • 1/2 teaspoon mustard powder
    • 1 tablespoon all-purpose flour
    • 1 teaspoon butter
    • 2 eggs, beaten
    • 150 g white sugar
    • 60 ml water
    • 60 ml white wine vinegar
    • 60 g creamy salad dressing (e.g. Miracle Whip)

    Prep:5min  ›  Cook:10min  ›  Ready in:15min 

    1. In a saucepan, combine the dry mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium-high heat until thick and nice and smooth, stirring often. If necessary, add up to 1 tablespoon additional flour. Set aside to cool.
    2. Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat.

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    Reviews and ratings
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    Reviews in English (9)


    The dry mustard brings great flavor to this egg dressing. Keep your eye on the pan and keep stirring, otherwise, you'll end up with scrambled eggs (like I almost did). I did cut back on the sugar to suit our taste preference, but this was a good creamy dressing.  -  24 Mar 2015


    I have been looking for a potato salad like this for years! It makes a wonderful picnic dish.  -  21 Mar 2003  (Review from Allrecipes US | Canada)


    I thought this was too sweet and vinegary for my taste. There were no other seasonings and the color was bland. Very unappealing.  -  22 May 2004  (Review from Allrecipes US | Canada)